Spicy meatballs with dill cream

For two you need:

• 300 grams of good quality minced pork (I use Jacobs from Jæren)
• 1/2 sweet potato
• 2 ts Dijon mustard
• 1 ts Cayenne pepper
• 2 ts Onion powder
• 1 ts Gastromat spice
• 2 ts flakes sea salt
• Pickled red onions
• 1/2 red onion
• 1 carrot
• 1 Parsley root
• 1 Spring onion
• 2 Pak Choy leaves (or you could use spinach)
• 1 Stalk of celery 
• Olive oil
• Tortillas or Oat rice (or regular rice)

Dill Cream

• 1 dl light sour cream
• 1 dl light mayo
• Juice of 1/2 lemon
• 1 tbs sugar
• A good handfull of fresh dill

How to do it

First make the dill cream. Mix ingredients in a bowl and add finely chopped dill. Stir them in. Set in fridge while making the rest.

​Make the meatballs.
Set oven to 230 degrees Celsius. In a bowl add minced pork meat, spices, Dijon and grate in sweet potato. Get your hands in and work the mix in to a propper dough. 
Add some olive oil to a oven proof pan or a baking tray. Form meatballs and place in pan. Drizzle a bit of olive oil on top once done. Roast in hot oven for about 15 minutes. You're looking for that golden crust.

Prepare the veggies.
Peel carrot and parsley root. Use the peeler to shave it to nice strips. Finely chop celery and spring onion. Cut red onion in too thin rings. Wash your Pak Choy leaves and dry them with a kitchen towel. 

Heat the tortillas and plate the dish starting with raw and crunchy veggies. Add a good amount of meatballs. Finish with pickles red onions, dill cream and a sprinkle of spring onions. 

Overfilling your wrap is not a problem :) Just eat with a fork until it's "wrapable".

There are a number of ways to serve the meatballs. Here I've done them both as a wrap and as dish with oat rice. Whatever you fancy; go for it! :)